Name: Roasted pumpkin and spinach couscous
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 600g piece pumpkin, chopped coarsely; 1 tablespoon olive oil; 1 cup (250ml) chicken stock; 1 cup (250ml) water; 2 cups (400g) couscous; 150g trimmed spinach, shredded coarsely; ½ cup (50g) roasted walnuts, chopped coarsely; cumin dressing; ¼ cup (60ml) lemon juice; ¼ cup (60ml) olive oil; 1 teaspoon honey; ¾ teaspoon ground cumin; ½ teaspoon cayenne pepper; salt and freshly ground black pepper

Ingredients

600g piece pumpkin, chopped coarsely

1 tablespoon olive oil

1 cup (250ml) chicken stock

1 cup (250ml) water

2 cups (400g) couscous

150g trimmed spinach, shredded coarsely

½ cup (50g) roasted walnuts, chopped coarsely

cumin dressing

¼ cup (60ml) lemon juice

¼ cup (60ml) olive oil

1 teaspoon honey

¾ teaspoon ground cumin

½ teaspoon cayenne pepper

salt and freshly ground black pepper

Method

1.Preheat oven to 220°C/200°C fan-forced.

2.Place pumpkin, in a single layer, on oven tray; drizzle with oil. Roast, uncovered, about 30 minutes or until tender, turning halfway through cooking time.

3.In a medium saucepan, bring stock and the water to the boil. Remove from heat; stir in couscous. Cover; stand 5 minutes, fluffing with fork occasionally. Stir in spinach, cover; stand 5 minutes.

4.For the cumin dressing, combine ingredients and salt and pepper to taste in a screw-top jar; shake well.

5.In a large bowl, combine pumpkin and couscous mixture with nuts and cumin dressing.

You need about 300 grams of spinach for this recipe, or you can use an equivalent weight of trimmed baby spinach leaves instead.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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